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Wednesday, April 22, 2009

Braised Rabbit in Tomato-Wine Sauce

The dilemma was what to call it. "It" was a rabbit I'd braised in a wine and tomato broth to which mushrooms and pearl onions had also been added. I'd heard that rabbit tastes like chicken, so I decided to prepare it as I would a braised chicken. I had the ingredients I needed to make a sauce that resembled the one I use to make Chicken Marengo. I decided to go with that and, fortunately, it worked. Rabbit, by the way, doesn't taste like supermarket chicken. It's more like the dark meat of a free range chicken. It's not at all gamey and, while this will never be a favorite of mine, we'll have it again because Bob loves it. I'll be experimenting with sauces and techniques, so prepare yourselves for plethora of rabbit recipes. Bob was able to buy the rabbit at a local bodega that sells frozen game. Our rabbit was farm raised so I can't speak to the texture or flavor of a jackrabbit. This was really easy to prepare and comes recommended if you really want to cook a rabbit. I served it with rice pilaf. Polenta would also be a great accompaniment.

We're very fond of rabbit, or lapin as the French call it. Also love Chicken Marengo so I can understand how they go well together. We had rabbit a couple of weeks ago and I used a Chasseur sauce which is similar to Marengo with mushrooms and onions and it turned out great. I can't wait to tell my husband I have a new lapin recipe - thanks so much.Sam

I grew up eating rabbit baked in wine sauce and whenever it is on the menu in Europe, I order it. Just love it. The small bones which can splinter are often not appetizing, but it is a marvelous meat and I am really surprised it is not offered more in America. I'd be happy to sit down and enjoy this meal with you.

What is it with men that they are so happy with eating rabbit? My Hubby also loves rabbit. Fortunately, the Chinese believe that rabbits are good meat, nutritious for the body. Unfortunately, my kids would not touch the meat because they have a pet rabbit :)

The picture is gorgeous but I don't think I would be able to eat rabbit. However, I would love to try this recipe on chicken, my mouth was watering reading the indgredients and I have everything at home to make this...might be something to try tomorrow night!

I have never had rabbit either, I think it needs a marketing board to change the name for the meat, like they did for beef and pork. One day I will be brave and give it a shot, I admire you for stepping outside your normal comfort zone.

That looks really delicious. I wonder if I would be so brave. I tell my husband that we have to get a trap because if times get tough, real tough, economically we will be giving the rabbits in our yard a run for their money!

My husband hunts rabbit, so we do eat rabbit occasionally. Although it doesn't taste exactly like chicken, it is very similar. If you are preparing jack rabbit yourself, it should be soaked in salt water overnight before freezing or preparing. This will take the "gamey" taste away and will also make the meat less chewy. Your dish looks great, and I will be trying this recipe soon! thank you!

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